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Cookies and Cream Cupcakes

These delightful cupcakes are infused with the classic flavor of chocolate sandwich cookies, offering a rich and creamy experience that melts in your mouth, perfect for any celebration.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cupcake Base
  • 1 cup all-purpose flour Creates structure and balance in the cupcake texture.
  • 1 teaspoon baking powder Acts as a leavening agent, helping the cupcakes rise.
  • 1/2 teaspoon baking soda Enhances the rise and contributes to a tender crumb.
  • 1/4 teaspoon salt Balances sweetness and enhances flavor depth.
  • 1/2 cup unsalted butter Adds richness and moisture to the batter.
  • 1 cup granulated sugar Sweetens while creating a light texture in the batter.
  • 2 eggs Provide structure, moisture, and richness to the cupcakes.
  • 1 teaspoon vanilla extract Introduces wonderful aromatic notes that enhance flavor.
  • 1/2 cup whole milk Contributes creaminess and a tender texture to the batter.
  • 1/2 cup sour cream Ensures a moist cupcake and adds a slight tanginess.
  • 1 cup chocolate sandwich cookies (coarsely crushed) Adds texture and flavor, creating the cookies and cream effect.
Frosting
  • 1/2 cup unsalted butter Used for the frosting, adds richness.
  • 2 cups confectioners’ sugar Provides sweetness and structure in the frosting.
  • 1 teaspoon vanilla extract Enhances flavor of the frosting.
  • 2-4 tablespoons heavy cream or milk Helps achieve the desired consistency for the frosting.
  • 1/2 cup chocolate sandwich cookies (finely crushed) Perfect for garnishing and enhancing the frosting’s flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Line a cupcake pan with paper liners.
  3. In a bowl, whisk together flour, baking powder, baking soda, and salt.
Cooking
  1. Beat together the softened butter and granulated sugar until light and fluffy.
  2. Mix in the two eggs and vanilla extract until smooth.
  3. Add sour cream and whole milk, beating until fully combined.
  4. Gradually add the dry mixture into the wet ingredients and mix until just combined.
  5. Gently fold in the coarsely crushed chocolate sandwich cookies.
  6. Divide the batter evenly among the lined cupcake pan, filling each about two-thirds full.
  7. Bake until a toothpick comes out clean from the center, about 18-20 minutes.
Serving
  1. Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack.
  2. In a bowl, beat together softened butter, confectioners’ sugar, and vanilla extract until well combined.
  3. Gradually add the heavy cream or milk to achieve the desired frosting consistency.
  4. Gently fold in the finely crushed chocolate sandwich cookies.
  5. Use a piping bag to frost the cooled cupcakes.

Notes

Store leftover cupcakes in an airtight container in the refrigerator for 3 to 5 days. For longer storage, freeze unfrosted cupcakes individually wrapped in plastic wrap.